Mark Pollard Shares 'Hog Dusted Wings' Recipe

Mark Pollard, store manager of Charleston Cooks! in Greenville, is known for helping to bring out the inner chef in just about everyone. Pollard also enjoys sharing 'deliciousness' whenever and wherever he can. This is what he's sharing with WYFF and our viewers:

Hog Dusted Wings

Serves 6

3 pounds chicken wings

2 tablespoons canola oil

2 cloves garlic, pressed or peeled and grated

3 tablespoons Willie’s Hog Dust, divided

1/2 cup Willie’s Hog Wash

2 tablespoons butter, melted

1/4 cup parsley, chopped

1.Preheat grill or grill pan to medium. In a large bowl, add the wings, canola oil, garlic and 2 tablespoons Hog Dust and toss until combined. Place the wings on the grill and cook, turning once, until they reach an internal temperature of 155 degrees. Transfer to a Silpat- lined baking sheet or a large plate.

2.In a large mixing bowl, pour the Hog Wash and butter and whisk to combine. Add the wings to the bowl and toss to coat evenly. Remove to a platter, sprinkle with remaining tablespoon of Hog Dust and garnish with chopped parsley.

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